A while back I shared a spicy, make-ahead Black Bean Chipotle Freezer Chili recipe with you. Today’s recipe is another make-ahead freezer chili, but with a more gentle flavor profile. I really love the convenience of having a big batch of chili ingredients in the freezer, ready to go. When the mood strikes, all I have to do is toss everything in a slow cooker and wait for the magic to happen.

Place all the ingredients (listed in the recipe below) into a gallon size freezer bag.

Be sure to label the bag before freezing. Enjoy!

Items used to make this recipe:

(affiliate links)

• slow cooker https://amzn.to/3pIZkly

• gallon freezer bags https://amzn.to/3qGed7L

White Bean and Hominy Freezer Chili

makes 1 gallon (16 cups)

Printable Recipe

INGREDIENTS

• 3 pounds chuck roast, cut into 1-inch cubes

• 30 ounces canned white beans, rinsed and drained

• 15 ounces canned hominy, rinsed and drained

• 15 ounces canned corn, rinsed and drained

• 15 ounces reduced sodium beef broth

• 15 ounces canned petite diced tomatoes, undrained

• 1 medium onion, diced

• 1 red bell pepper, seeded and diced

• 4 ounces canned chopped green chiles

• 2 garlic cloves, minced

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• optional toppings: shredded cheese, sour cream, sliced scallions, cubed avocado, minced onion, fresh cilantro, etc.

DIRECTIONS

1. You can cook the chili right away, or place all of the ingredients into a gallon-size freezer bag and freeze up to 3 months (be sure to label with cooking instructions).

2. To prepare, thaw in the fridge for at least 24 hours (use a bowl or tray to catch any juices that might leak out of the bag).

3. Pour chili mixture into a 6-quart or larger slow cooker and stir well; cover and cook on low for 7-9 hours without opening the slow cooker. Serve with your favorite toppings.

NOTES

• Don’t be alarmed with the small amount of liquid in this recipe - the beef and vegetables will release their juices as the mixture cooks.

• I like to set my slow cooker on high for the first hour, then reduce to low for the remaining time.

• When freezing, be sure to label the freezer bag with the name of the recipe, date, and cooking instructions (trust me, you will NOT remember what’s in the bag).

• When thawing, be sure to place the bag in a bowl or on a tray to catch any juices that might leak out. No sense in enjoying the convenience of a freezer meal if you end up having to clean your refrigerator afterwards.

adapted from taste of home